Bacon Wrapped Pork Tenderloin

Pork tenderloin is the long, thin cut of pork that runs along the spine from hip to shoulder. It is the softer, juicier, and more tender cut of meat. Personally, I think it is the best cut of pork in terms of flavor and texture.

It’s very easy to cook in the oven or even on stove top. You can roast it in the oven whole or cut into slices and make Pork Cutlets on stovetop. Either method you use, remember that pork tenderloin is better to cook quickly at higher temperature and don’t overcook it!

This Bacon Wrapped Pork Tenderloin is amazing and would make a wonderful holiday dinner addition or just as a weekend main course. So simple and tasted incredible.

I’m not lying about how simple it is. It all comes down to rubbing pork with some Dijon and maple mixture and wrapping it in bacon. (Who doesn’t love BACON!) Then, just place it in the roasting pan and drizzle with some honey. That’s it! Easy-peasy-delicious.

Ingredient Tips and Substitutions

Pork – this recipe is created for one pork tenderloin but feel free to double the recipe if you got a package of two. Make sure use pork tenderloin, which is a long and thin muscle that is beautifully soft and tender. (Not pork loin because it required a different cooking method.)

Dijon mustard – Dijon mustard has a beautifully bold but smooth taste and pairs well with a mild protein like pork. You will get a great mustard flavor but it will not be overpowering. I don’t recommend substituting with yellow mustard because it has a very different flavor profile, it tends to have a strong vinegar flavor, acidic, with hints of turmeric. (If you love yellow mustard though, you can definitely try using it and let me know how you like the dish!)

Bacon – when getting bacon for wrapping, it’s best to get regular bacon NOT center cut or thick cut. Center cut is not long enough for wrapping and thick cut doesn’t cook through well. Also, use classic or original flavor labeled bacon without extra flavors like maple, which would overpower honey.

Honey – if you don’t like honey, you can substitute maple syrup.

How To Cook Bacon Wrapped Pork Tenderloin

Prepare the pork. Take the pork out of the package, pat it dry, and check if silverskin removed or left on. Silverskin looks like a white, shimmery, thin connective tissue on top of the tenderloin. To remove it, slide a long, thin knife under the silverskin and slice it off the tenderloin, going along the meat.

Rub the pork with a mixture of Dijon, honey, and pressed garlic and salt it to taste on all the sides.

To wrap the tenderloin with bacon, work with once slice at a time, starting to wrap at the very top of the tenderloin and tucking in the end under the previous one. Overlap each bacon strip a little bit and tuck the ends under the prior slice to help it hold. You can also stretch the bacon gently for a more secure and tight wrap.

Place wrapped pork into a greased skillet or a roasting pan and drizzle some honey over the the top. Cook at 425° until internal temperature reaches 145°. To track the temperature, I recommend using a leave-in meat thermometer so you can see the temperature continuously, as pork cooks. Otherwise, you can take the internal temperature on the pork after taking it out of the oven.

Frequently Asked Questions

How much pork to estimate per person?

One tenderloins should serve approximately 3-4 people. The best thing to do is to estimate about 3-4 slices per person, depending on how many sides you serve and how thickly you cut the pork. With most meats, the standard serving estimate is 1/2 lb. per person. You can always lessen that a little by serving hearty or more side dishes if needed.

Is it okay if my pork is slightly pink in the center?

Yes, it is perfectly safe and even desired for the pork to be slightly pink in the middle. When the pork is slightly pink in the middle, the meat is done to safe temperature (145°) but not so done to be dry. Overcooking pork will result in tough, dry meat. 

What if my bacon didn’t crisp enough?

If you want to crisp up the bacon a little bit, turn on the broil (to low setting if possible) when the pork reaches about 140°F. Make sure the oven rack is set 6-10 inches away from the broiler to avoid burning the bacon. Watch it carefully, and let the bacon crisp up for just a couple of minutes.

How to reheat pork tenderloin?

Pork tenderloin is a tender meat and it will stay tender while reheating. One option is to reheat slices of leftover pork tenderloin in the pan over medium-low heat. Reheat just until heated through, don’t overcook! You can also use an air-fryer and reheat the slices at 350°F for 2-3 minutes.

Good Sides to Serve with Pork:

This is a fabulous entrée for a holiday dinner, or really any dinner party! You can serve it with a lot of different holiday side dishes like

Potato Side Dishes: mashed potatoes, hashbrown casserole, roasted potatoes, scalloped potatoes, roasted fingerling potatoes.

Vegetable Sides: sautéed green beans, sautéed mushrooms, whole roasted cauliflower, Haricot Verts, cauliflower mac and cheese, roasted brussels sprouts.

Salads: Caesar salad, Greek salad, Panzanella salad.

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More Pork Recipes To Make

• Brown Sugar Dijon Pork Tenderloin
• Roasted Pork Tenderloin with Pork Rub
• Roasted Pork Tenderloin with Apples
• Italian Stuffed Pork Tenderloin
• Stuffed Pork Loin

Originally published on Will Cook For Smiles on May 27, 2015.